Frequent and worldwide occurring vine disease in the vineyard, which is mostly caused by various microorganisms such as bacteria, yeasts and moulds. Grape rot is also favoured by nutrient deficiencies of the vine during growth, such as nitrogen. Particularly compact grapes with closely packed berries are also potentially at risk. There are different types of rot such as green rot, pink rot, grey rot (botrytis), black rot and white rot. An extensively infested vineyard then has a typical mouldy and stuffy smell that can be perceived from afar. Wine produced from such infested grapes has the wine defect mouldy taste.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden